Coconut Lime Blossoms Recipes

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COCONUT LIME BUTTER COOKIES



Coconut Lime Butter Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 50m

Yield 32 cookies

Number Of Ingredients 18

4 sticks (1 pound) salted butter, softened
1 1/2 cups granulated sugar
2 large egg yolks
1 tablespoon lemon zest
1 tablespoon lime zest
4 cups all-purpose flour
2 tablespoons lemon or lime juice (or 1 tablespoon of each)
1/2 teaspoon coconut extract
3 cups powdered sugar, plus more if needed
2 tablespoons cream of coconut
1 tablespoon lemon zest, plus extra for decorating
1 tablespoon lime zest, plus extra for decorating
1 tablespoon milk
1 teaspoon coconut extract
Dash of salt
1 large egg white
Juice of 1 lemon, plus more if needed
Juice of 1 lime, plus more if needed

Steps:

  • For the cookies: Preheat the oven to 350 degrees F.
  • Using a hand or stand mixer, cream the butter and granulated sugar until combined. Add the egg yolks and mix until combined. Add the lemon and lime zest. Add the flour and mix until just combined. Next, add the citrus juice (your choice) and coconut extract and mix the dough until it comes together.
  • Scoop out tablespoons of dough, roll into balls between your hands and place on a baking sheet. Bake until not quite starting to turn brown, 12 to 13 minutes. Remove from the oven but keep the cookies on the baking sheet for 3 to 4 minutes. Use a spatula to move them to a cooling rack to cool completely.
  • For the icing: Add the powdered sugar, cream of coconut, lemon and lime zest, milk, coconut extract, salt, egg white and lemon and lime juice to a large bowl. Whisk thoroughly until combined, adding either more powdered sugar or more juice until it reaches a pourable but still thick consistency.
  • Drizzle the icing across the cookies in several lines, and then repeat in the other direction. Sprinkle the cookies with extra zest before the icing sets.

COCONUT LIME SOURS



Coconut Lime Sours image

Provided by Food Network

Categories     dessert

Time 45m

Yield 12 servings

Number Of Ingredients 11

2 cups flour
4 tablespoons sugar
1/8 teaspoon salt
1/4 pound (1 stick), plus 2 1/2 tablespoons margarine
4 eggs, beaten
1 cup almonds, chopped
2 cups light brown sugar, firmly packed
3 cups sweetened flaked coconut
1 1/2 cups powdered sugar
2 tablespoons fresh lime juice
2 teaspoons lime zest

Steps:

  • Preheat oven to 350 degrees F.
  • Combine flour, sugar, and salt in a bowl. Cut in margarine until mixture resembles coarse meal. Press crust into ungreased 10 by 15-inch baking pan. Bake for 15 minutes or until golden brown.
  • Mix eggs, nuts, brown sugar, and coconut until well blended; spread over baked crust.
  • Bake an additional 30 minutes or until set.
  • While still warm, loosen the edges with a metal spatula. Mix together the powdered sugar, lime juice, and zest with a fork. Working quickly, spread the lime paste all over the top with a spatula while still warm. Let cool to room temperature and cut into bars. Cut 11 cuts crosswise and 3 cuts lengthwise.

COCONUT LIME BLOSSOMS



Coconut Lime Blossoms image

Yield 20-30

Number Of Ingredients 7

18 Rhodes White Dinner Rolls , thawed
1/3 cup butter, melted
1/3 cup sugar
1/3 cup shredded, coconut
2 limes
1 cup powdered sugar
4 ounces cream cheese

Steps:

  • Cut each roll in half. In a small bowl combine sugar, coconut and zest from the limes. Dip each roll half into the melted butter and then in the coconut mixture. Place 3 coated roll halves in each cup of a sprayed muffin tin. Cover lightly with plastic wrap and let rise until rolls are one and a half times their original size. Remove plastic wrap and bake at 350°F 15-20 minutes. Remove from oven and cool completely. Mix the powdered sugar with the juice from one lime. Place the cream cheese in a microwave-safe bowl and microwave for 10-15 seconds, or until the cream cheese is warm (not hot), soft and can be stirred smooth. Add the cream cheese to the lime glaze and beat until smooth and shiny. If needed add a few drops of water or a few teaspoons of powdered sugar to achieve a consistency like honey. Spread icing liberally over cooled blossoms.

Nutrition Facts : Nutritional Facts Serves

COCONUT LIME BLOSSOMS



Coconut Lime Blossoms image

"Tired of winter? Bring a taste of the tropics to your family tonight with this yummy dessert."

Provided by Rhodes Bake-N-Serv

Categories     Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 7

18 rhodes white dinner rolls, thawed
1/3 cup butter, melted
1/3 cup sugar
1/3 cup shredded coconut
2 limes
1 cup powdered sugar
4 ounces cream cheese

Steps:

  • Cut each roll in half. In a small bowl combine sugar, coconut and zest from the limes. Dip each roll half into the melted butter and then in the coconut mixture. Place 3 coated roll halves in each cup of a sprayed muffin tin. Cover lightly with plastic wrap and let rise until rolls are one and a half times their original size. Remove plastic wrap and bake at 350°F 15-20 minutes. Remove from oven and cool completely. Mix the powdered sugar with the juice from one lime. Place the cream cheese in a microwave-safe bowl and microwave for 10-15 seconds, or until the cream cheese is warm (not hot), soft and can be stirred smooth. Add the cream cheese to the lime glaze and beat until smooth and shiny. If needed add a few drops of water or a few teaspoons of powdered sugar to achieve a consistency like honey. Spread icing liberally over cooled blossoms.

Nutrition Facts : Calories 628.2, Fat 20.2, SaturatedFat 8.6, Cholesterol 76.5, Sodium 705.1, Carbohydrate 98.4, Fiber 3.3, Sugar 16.9, Protein 13.5

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